Mango Pie

The dulcifying savour still smacks my lips. I tasted this dish in one of my husband’s colleagues’ party almost 4 years back. This was served as the dessert and everyone englutted it in no time. Being a newlywed bride my prime attention was then to feed my husband with new kind of viands. Cooking then became a passion for me and a ritual to ask for each and every recipe served in each party. And all the hosts got to get ready with their recipes handy before my arrival.

Mango Pie is one of the most challenging recipes till date for me which I failed to make two times and then quit 4 years back. I noted down the recipe properly but never understood the trick of wielding the Gelatin then. Both the times the pie was failed to jell. I dared to ask the recipe again as this was prepared by the colleague himself and all my research on setting a pie from the net didn’t work at all. So the best option I chose to relinquish. Now almost 4 years are passed and I have become the queen of the kitchen in moderate sense. In this long run, I crafted my hands in Jell-O making quite often. And two of my greatest achievements, the Layered Jell-O and the Broken Glass Jell-O gave me the confidence to try the failed recipe once again. No need to say this time when I defied the dish, it’s a grand success. You all should see the winning pacification on my face when I saw the pie congealed. This time I made a little bit of change by the addition of a layer of jelled condense milk, as I have to use the condense milk any way. With the addition of the layer the pie looked more colourful and tasty too.  The base of chocolate pie crust and two layers of a gelatinous condensed milk and the piquant mango pulp conflated with cream cheese, made a luscious twinge of delicacy. Both the kids and the adult would enjoy the dish till the last bite.

  Shuffling some information on Gelatin last night, I encountered with this fact, from which I was totally ignorant-

“Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. It is produced by boiling the connective tissues, bones and skins of animals, usually cows and pigs. Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.” 

(http://www.madehow.com/Volume-5/Gelatin.html)

 

Did you know that!!!!! If you want to read more about Gelatin go Here.

 Now come to the recipe:-

Ingredients:-

Instant Chocolate pie crust base- 1

The first layer of Condense Milk:-

Condensed Milk- ½ cup

Knox Gelatin- 1 envelops

Water-1 cup

Second Layer of Mango Pulp:-

Mango pulp- 1 cup

Cream Cheese- 2 table spoon (soften in room temperature)

Water- 2 cups

Knox Gelatin- 2 envelops

Method:-

The first layer of Condense Milk:-

1. Boil ¾ cup water.

2. Pour the condense milk in a bowl and add ½ cup boiling water. Fold nicely.

3. Pour 1 envelop of gelatine in ¼ cup of cold water, stir gently and leave for 2mnts to set. Add the remaining hot water. Mix well.

4. Add the gelatine to the milk mixture. Sir well.

5. Pour it on the pie crust base and refrigerate for 3-4 hours to set.

Second Layer of Mango Pulp:-

1. Boil 1 ½ cups.

2. Blend the Cream Cheese and the Mango pulp nicely. Add 1 cup boiling water.

3. Pour 2 envelops of gelatine in ½ cup of cold water, stir gently and leave for 2mnts to set. Add the remaining hot water. Mix well.

4. Add the gelatine to the mango pulp mixture. Sir well.

5. Pour it on the empty space of pie crust base and refrigerate for 3-4 hours to set. Best is to keep overnight to get the thick consistency. Enjoy....


Sending this to Indrani of Recipe Junction 's Summer Fruit event:

Broken Glass Jello- A sweet treat

Celebrating the 50th post of my blog with a sweet treat. On the auspicious day of my husband’s birthday my blog posts are glad to reach the half century. It’s a long run for me. But still I am happy to reach a cusp. The recipe, Broken Glass Jello, I have borrowed from The Food Librarian whose blog is full of magnificent recipes and I am literarily in love with her photography. When I first saw the recipe I was instantly moved by the colourful texture of the dish. And when I prepared it at home the dish didn’t take any time to vanish. Too easy to make and a toothsome bite both for the kids and the adults. My daughter got attracted with the colours and enjoyed it till the last bite. So without wasting any time let me share the recipe with you.

Ingredients:-

(serves 8,5oz cups)

2 package of Coloured Jell-o – 3oz each

Condensed Milk -1/2 cup

Knox Gelatine- 1 envelops

Water- 1 cup

Method:-

1. Prepare the coloured jell-o separately following the instructions given in the package. Refrigerate.

2. Cut them in to small cubes when they are fully set.

3. Boil ¾ cup of water. Add ½ cup boiling water with the condense milk. Blend nicely.

4. Pour the gelatine in ¼ cup of cold water, stir gently and leave for 2mnts to set. Add the remaining hot water. Mix well.

5. Add the gelatine to the milk mixture. Sir well.

6. Put the Jell-o cubes in the cups in equal measurements. The pour the milk mixture to each glass equally. Keep for at least 4-5 hours in the refrigerator to set. Enjoy them when they are fully set.

I would not be able to achieve this milestone if you, my fellow blogger friends, would not motivate and inspire me with your encouraging feedbacks on my each and every post. I wish and hope that you all will help me and will be by my side always to make this journey successful till end. Above all I would like thank my husband too, to inspire me a lot to continue this blog. This 50th post is a gift and tribute from me to my husband on his birthday- A small relic of love and respect.

I made some Layerd Jello too. Please find out the recipe Here.

This recipe is off to Pari's Only Kid's Delight Event. I am also sending the Chocolate Marshmallow Slices to this event.

Collections from the Wild Life

A Scary Detour Transformed To A Jaunt

Now a day it has become a necessity to go for a quotidian outing in every Saturday. And why not!! This time we are staying in such a place, if you buckle up yourself and drive for few miles east, west, south or north, you will be in some jaunty places. We have the Disney Parks in 20mnts driving distance, the San Diego Zoo and Wild Animal Park, Sea world and Los Angeles in an hour or so driving distance. One could certainly imagine that when so many magnificent places are located around why one should not indulge him/herself to get spoilt in every weekend. So it is an indeterminate excogitation that every Saturday is the One-day tour day. Even it’s my pleasure to wake up early in the morning, prepare and pack the breakfast, lunch and snacks for the sashay. Our 3 year old would get ready in no time, pack her bag and prove her the most obedient girl of the world only for that day. And my hubby, who loves to sleep for late hours in the non-working days, would never get irritated to wake up early when a long drive or a tour is concerned. We spend the whole week deciding which place we are going to visit the coming Saturday and that gives us a great alleviation from our tiring days. Whether we go or not, plans are always geared up. Anyway now let me come to the fact for why I am here today.

Last Saturday we decided to visit San Diego Wild Animal Park, which is an hour driving distance from Irvine, where we stay right now. That day we started our journey little bit late when the sun was almost in the middle of the sky. When we reached the highway I-5 South, we got stuck in the sphere of huge traffic. The traffic was moving very slow. We were moving at 10-20ml/hr where the speed limit was 70ml/hr. It is rarely seen a traffic jam in the highways unless and until some mishap has taken place. But this time by god’s grace nothing ominous has happened. It’s just a rush of huge traffic. Everybody had come out in the same hour to take the advantage of the magnificent weather. None to blame. My daughter started growling as she never likes from her birth, the car moves slow. We were just wishing the traffic should get clear soon, our GPS indicated to take a detour due the severe traffic ahead. We got energised to get a way out from this traffic maze. We decided to detour, though we have to drive 30mints more than an hour. So we have taken HWY 74 (Ortega Hwy) towards Grand Avenue.

From the plain land we suddenly got in to the hilly road. There were only two lanes one for each direction. And in between the two lanes there were hardly a gap of a foot. The hilly curves were too sheer and made me scream in every turn. All the menacing thoughts started to crawl down my mind and I kept on muttering to my husband “Go Slow” just like the holy words. I was promising myself from the next time onwards I am not going to take any detour. We almost crossed two hills and suddenly we confronted to this majestic site.

We parked our car in a view point. We were not able to believe our eyes what we were watching. The heavenly beauty of the place filled out mind with a queer tranquilization. Our heart tried to inhale all the invigorated fresh air of the place. The spellbinding view whipped away all the fear and scare I was nurturing till of the route. We were feeling like to stand there for eternity. But our daughter’s call, who felt asleep when the car started to gear the speed, woke up us from this mesmerising horizon.

We again started our journey through the hilly road for 15mnts or so. But this time I forgot to panic. Both my husband and I kept on discussing about the unforgettable site we witnessed just before and thanking the GPS. That day we spent our whole day with an amazing beam of energy. The detour surely proved to us a bliss.

Information on Lake Elsinore:-

The lake we cherished from the hill top is Lake Elsinore. Little bit information is provided below.

“Lake Elsinore, originally Laguna Grande, is the largest natural freshwater lake in Southern California and is situated at the lowest point within the 750 square mile San Jacinto Watershed at the terminus of the San Jacinto River, where its headwaters are found on the western slopes of San Jacinto Peak with its North Fork, and Lake Hemet with its South Fork. Lake levels are healthy at 1,244 feet (above sea level) with a volume of 30,000 acre•ft (37,000 dam³)[3] that often fluctuate, although much has been done recently to prevent the lake from drying up, flooding, or becoming stagnant. At 1,255 feet, the lake would spill into the outflow channel on its northeastern shore, known properly as Temescal Wash, flowing northwest along I-15, which feeds Temescal Creek, which dumps into the Santa Ana River just northwest of the City of Corona. It then flows to Orange County, out to the Pacific Ocean just south of Huntington State Beach.

Lake Elsinore is bordered by the Elsinore Mountains to the west, which are a part of the larger Santa Ana Mountain Range, and receive snowfall a few days each year. Included in the Santa Ana Mountains is the Cleveland National Forest and El Cariso. Lake Elsinore is a part of the Temecula Valley and northern portions are also considered part of Temescal Canyon.”

(http://en.wikipedia.org/wiki/Lake_Elsinore,_California)

Lake Attraction:

“Lake Elsinore is ideal for motor boating, jet skiiing, waterskiing, wake boarding, kayaking and fishing. It boasts public beaches with picnic and shade features, plenty of safe easy-access parking, a three mile levee for hiking, nature watching and fishing (some areas restricted), and a tournament channel for professional ski instruction and club and pro competitions.”

Get more information HERE.

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Chocolate Marshmallow Slices

I bought a package of marshmallow since a long time. Though it’s not so long, I felt it had been a decade, as I almost forgot about the existence of the packet. Thanks to god that while cleaning my cupboard in the recent weeks, I found the untouched package and noticed the date about to expire. I bought it in thought of making homemade fondant roll. But somehow it didn’t turn out. This weekend I spent almost an hour in search of some nice recipes on marshmallow after my mind to save it from trashing off. I didn’t have the plan or energy to make fondant roll anymore, so I wanted some different and easy recipe to devour it. And then I found this Site and the recipe of Chocolate Marshmallow Slices. It is too easy to make and just tastes heaven. Each bite will give you a soft gooey chocolaty crunchy taste. The amalgamated combination of the chocolate, marshmallow and the nuts incorporated in a savoury sweet treat. Both my husband and my daughter (and me too) gobbled up it like crazy little children, same as our daughter. THis recipe is borrowed from Sheknows' Food & Recipes. Following is the recipe.

Chocolate Marshmallow Slices

Ingredients:
1/2 cup butter or margarine
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 package miniature marshmallows (10&1/2 ounces)
1 cup finely chopped nuts

Method:

1. Melt butter and chocolate chips in a medium saucepan over low heat.

2. Stir constantly until both are well mixed.

3. Remove from heat; cool for five minutes. Stir in marshmallows and nuts. Do not allow marshmallows to melt.

4. Take a tray and spread a wax paper. On wax paper, pour the mixture and flatten. Gently roll the mixture using the wax paper but be careful not to roll the wax paper along with the mixture. Every time you roll take out the wax paper.

5. Refrigerate overnight. Cut the roll into slices. Though it is told to store in airtight container in cool, dry place, I reserved it in the refrigerator only.

Updating the post and sending it to the ongoing event of Kolkata Food Bloggers...

Information on Scallop

In my last post I shared the recipe of Spicy Baby Scallop. After that I realised that I should have mention few information about scallop. As many of us are hearing about scallop for the first time. I never knew what a scallop was, until I found many recipes on scallop in the restaurants and in the blogosphere, searched about it what exactly it was and then tried and tasted it in my kitchen. Here in USA, I am lucky enough to get the shelled and cleaned scallops in the seafood section. That is a blessing in other sense. If anyone browses the internet, he/she will get a bunch of information regarding Scallop. Here I tried to accumulate the illuminating parts of scallop in hope to help my readers a little bit to save their energy.  Mostly the information is taken from the net and the sources are attached below. All the photographs are taken from Googleimages.com.

History of Scallop:- 

“The great scallop gained great prestige during the medieval era. Pilgrims visiting the shrine of St. James in Spain began to use empty scallop shells for both eating and begging. The scallop and its shell quickly became a symbol of this magnificent shrine with people using them to decorate their doorways as well as their coats of arms. In honour of the shrine, they were called the shell of St. James, now best known by their translated French name of Coquille St. Jacques.”

(Source:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=105)

What is a Scallop?

Ans: A scallop is a mollusk (Invertebrate having a soft unsegmented body usually enclosed in a shell), same as clams and oysters. They are found both in bay waters and in the sea. They do not attach themselves to a permanent anchorage, but move themselves through the water by opening and closing their shells. As a result, the muscle that controls the 'hinge' of the shell is much larger than that of oysters or clams.

Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops with their radiating fluted pattern are valued by shell collectors. The name ‘scallop’ is derived from the Old French escalope, which means ‘shell’.

“Like the true oysters (family Ostreidae), scallops have a central adductor muscle, and thus the inside of their shells has a characteristic central scar, marking the point of attachment for this muscle. The adductor muscle of scallops is larger and more developed than that of oysters, because they are active swimmers; scallops are in fact the only migratory bivalve. Their shell shape tends to be highly regular, recalling one archetypal form of a seashell, and because of this pleasing geometric shape, the scallop shell is a common decorative motif. They also possess eyes with a lens and retina, which are more complex compared to other bivalves. Scallops cannot resolve shapes, but can detect light and motion.”
(Source: http://en.wikipedia.org/wiki/Scallop)

What are the food values?

Ans: “ Scallops are actually a very good source of a very important nutrient for cardiovascular health, vitamin B12. In addition to their B12, scallops are a very good source of omega-3 fatty acids and a good source of magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system. Omega-3 fats keep your blood flowing smoothly by preventing the formation of blood clots. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.”

The other benefits of in taking scallops are:-

i) A Nutrient Team for Better Cardiovascular Health.
ii) Increases Heart Rate Variability-A Measure of Heart Muscle Function.
iii) Protection against Fatal Heart Arrhythmia.
iv) Help Prevent and Control High Blood Pressure.
v) Protection against Stroke.
vi) Eating Fish Daily Provides Substantially More Protection against Heart Attack.
vi) Choose Broiled or Baked, but Not Fried Scallops to Reduce Risk of Atrial Fibrillation (Heart Arrhythmia).
vii) Protection Against Cancer and Protective against Colorectal Cancer.
viii) Highly Protective against Childhood Asthma.
ix) Protection against Alzheimer's and Age-related Cognitive Decline.

(Source:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=105)

How to clean a scallop?

1.Open up the shell. Begin the shucking process by inserting a knife into the side of the shell to pry it open. Set one side of the shell aside.

2. Release the scallop from the shell. Carefully slide the knife under the meat of the scallop to remove it from the shell. The meat should slide out easily.
3. Transfer the scallop meat to the plate. Carefully move the scallop meat from the shell and set it on the plate.
4. Remove the dark meat. Discard the dark meat from the scallop, leaving the white flesh intact.
 5. Remove the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing your recipe.
6. Rinse the scallop. Gently rinse the scallop under cold water and set on small plate. Now the scallop is clean and ready for cooking .

(Source: http://www.ehow.com/how_2287427_clean-scallops.html)
Read more: HERE & HERE

How it can be prepared?

Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red or white and soft. Scallops are edible bivalves similar to oysters and clams. Thousands of recipes on scallops can be found in the net.

Tips for Preparing Scallops:

1. Wash thoroughly the scallops under cold water .

2. Scallops have a strong wild smell. To avoid it marinate and cook with flavoured spices.
 3. Scallops should only be cooked for a few minutes since exposure to too much heat will cause them to become tough and fibrous.

All pictures are taken from Googleimages.com.

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Spicy Baby Scallops

Being totally fagged out cooking of Catfish, Salmon, Prawns, Tilapia and Chicken I thought of trying out a new taste. Bought scallops for the first time and cooked in stir fried-Chinese style along with all the veggies and sauces. But it didn’t turn up that much tasty as the wild smell of the scallops somehow prevailed in to the whole dish and made us chuck down the food. Both my hubby and I decided not to try scallops for the second time. But again I bought scallops to take a last chance to give it a re-entry in my kitchen. I rendered it an indianised version and as I thought when I cooked the Spicy Baby Scallops, the plate was emptied in no time. It came out so tasty that now scallops are always welcome whenever we visit the fish market. Here is the recipe as follows:

Spicy Baby Scallops Ingredients:- Baby Scallops - 1 cup Potato - 1 medium size Onion - 1 medium size Garlic cloves- 2 - 3 Ginger – ½ inch long Tomato -1 medium size Green Chilli -1 Cumin seeds - ½ tea spoon Turmeric Powder - ½ tea spoon Coriander Powder - ½ tea spoon Cumin Powder - ½ tea spoon Chilli Powder- ¼ tea spoon Salt - As per your taste Sugar - As per your taste Oil - 3-4 table spoon Water - ½ cup Method:- Cut the Potato in to small cubes. Reserve. Paste the onion, tomato, ginger, garlic and the green chilli all together. Heat the oil and temper with the cumin seeds. Add the onion paste when the seeds start to splatter. Keep on frying till the oil starts to separate and the whole paste turns deep brown. Add all the other ingredients except the scallops and the potato. Add water sauté all together nicely in to a smooth, colourful paste. Add the potatoes and cook with a lid on till the potatoes get half tender. Add the scallops then and cook till the potatoes get fully cooked and the juice evaporates. (NB: if you feel more water is needed while cooking you can add as per your measurement.) Serve hot with Rice or Roti or bread.

Find out more information on Scallop- HERE ....